Chocolate Silk Pie Will Bring Back Memories

Food Bites

January 14, 2009|By PATRICIA EPPS Daily Press

Ms. Bea of Newport News requested a recipe for Miller & Rhoads chocolate silk pie. She remembers this dessert as a young girl when shopping with her mother and grandmother as a very special treat for her.

Cut the chicken into pieces. In a stockpot simmer the chicken in 3 quarts of water seasoned with bay leaves, onions, salt, black pepper and red pepper, until the meat can be easily removed from the bones - about 2 hours and 30 minutes.

Remove the chicken, dice and set aside. Add the okra, tomatoes, lima beans, corn, cabbage, sugar, Worcestershire sauce and hot sauce to the broth and cook slowly for 6 hours. Add the diced chicken and cook for another hour. Thirty minutes before serving add the potatoes and cook until the potatoes are tender in the stew. This stew benefits from slow cooking. Its flavor improves if it is refrigerated overnight and then reheated.

Yield: 12 to 16 servings.

From "Recipes from Miss Daisy's Tearoom," by Daisy King, (Cumberland House Publishing, 2003).

J.B. of Hampton requested an easy version for preparing a mocha frappacinno at home.

Mocha Frappacinno

3 cups ice cubes

1 cup strong brewed coffee, chilled

1/2 cup milk

1/3 cup fudge sauce

2 tablespoons sugar

In blender, combine ice, coffee, milk, fudge sauce and sugar and blend until mixture is smooth and frothy.

Yield: Makes 4 cups or 4 servings.

From "Good Housekeeping Blend It!"

(Hearst Books, 2003).

Epps writes for the Daily Press. She can be reached at patriciaepps@yahoo.com.